Aside from prime rib and filet mignon, what are other fine cuts of meat?

Question

I'm going to buy some steak for a BBQ and I wasn't sure what other cuts of meat to look for. Prime rib is too large and filet mignon is far too expensive.

Answer 1

A sirloin is a classic choice; New York strip is good, too!

Can I come to your house for dinner?

Answer 2

The cut is important, sure, but how you cook it (or overcook it!) is more important. When choosing your steaks, look for marbling - that's small bits of fat throughout the meat. As the steak cooks, these bits of fat melt and keep the meat from drying out. Ribeyes generally have more fat than strips or sirloins, so they tend to stay juicier. However, the texture is a little softer, so if you like a "meatier" steak, you might prefer a strip (also called New York strip, Kansas City strip, or top loin). They have a little less fat and it's more evenly distributed. Sirloin has the least fat and needs to be treated carefully. Don't do sirloin if you're cooking for someone who likes their steak medium well or well done. In fact, even medium might be pushing it. For those who like rare or medium rare, sirloin has a nice texture and flavor.

Take your steaks out of the refrigerator at least an hour before cooking them, and let them come to room temperature. This will help them to cook faster and more evenly. Season them with plain old salt and pepper, or the seasoning of your choice, just before you put them on the grill. Do not season them when you first take them out, or the salt will pull the moisture out.

Preheat the grill so it's hot enough to sizzle water, but not too hot. Figure about 4 minutes for each side for rare (1" steaks), 6 minutes for medium, and 8 for well done. These are just basic guidelines, however, and if you close the lid it will cook a little faster. Turn them after the guidelines above, then test for doneness by pressing your finger on the steak. If it's soft and squishy, it's probably rare. If it's firm but not hard, it's probably medium. If it's hard, it's probably well done. This takes a lot of practice until you get familiar with the feel. You can also try this: Hold one hand so it's hanging limp and press in the fleshy part between the base of the thumb and the back of your hand. That's rare. Now close your hand in a loose fist, and press in the same spot. That's medium. Finally, make a tight fist and press. That's well done.

Answer 3

Beef cut from the rib, loin and sirloin areas of the cow are the best cuts -- most flavorful and most tender without a lot of preparation.

The rib area will give common cuts such as rib steak, rib eye, baby back ribs, and short ribs. The loin area gives rise to the most tender (and most expensive) cuts: tenderloin, Chateaubriand, T-bone steak and porterhouse steak. Finally, the sirloin area gives you sirloin steaks which can vary greatly in quality, but is usually the most popular and most reasonably priced.

Hope this helps!

Answer 4

Filet mignon

Answer 5

Tenderloin--I think that the filet mignon is part of the tenderloin, anyway.

But really, the best cut for BBQ is brisket. It's the ONLY cut I've really ever had BBQ'd. Cook it slow and long.

Answer 6

London Broil is great but it is tough so do this:
- put in zip lock bag
- ad 5 tablespoons olive oil, and pepper garlic powder and other spices you like
- I also add worchestershire and regular mustard
- put in fridge for 24 hours
- When you cook it, sear (very high temp) on both sides then trun down grill (oven)
- YOU WILL NOT REGRET. This process will tenderize it.

Answer 7

New York strip.and Rib eye

Answer 8

buy your prime rib and cut it into steaks, or Porterhouse, T-bone or even NY steaks are great on thr BBQ

Answer 9

T-Bone, instead of buying it at the local supermarket go to a butcher, you'll get much better meat.

Answer 10

T bone / center cut